Black beans and rice open-faced tacos are not only delicious, but they are also a great way to add some variety to your taco night routine. With their vibrant flavors and textures, these delightful tacos are sure to be a hit at your next gathering. This comprehensive guide will provide you with a selection of the best recipes for black bean and rice open-faced tacos, ensuring that you have everything you need to create this mouthwatering dish. Get ready to embark on a culinary adventure as we explore the diverse world of black bean and rice open-faced tacos, offering a variety of recipes that cater to different dietary preferences and flavor profiles.
Check out the recipes below so you can choose the best recipe for yourself!
BLACK BEAN SOFT TACOS
Spiced just right, These bean-based tacos have plenty of South-of-the-border appeal. Lynn Hamilton of Naperville, Illinois livens up her black bean filling with diced tomatoes, green chilies and a variety of seasonings, then garnishes each taco with a slice of avocado.
Provided by Taste of Home
Categories Dinner
Time 15m
Yield 8 servings.
Number Of Ingredients 15
Steps:
- In a nonstick skillet, saute onion and garlic in oil until tender. Stir in the beans, tomatoes, chilies and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 3-5 minutes or until mixture begins to thicken. , Spoon about 1/2 cup off center on each tortilla; sprinkle with cheese. Fold one side of tortilla over filling. Garnish with avocado.
Nutrition Facts : Calories 279 calories, Fat 8g fat (2g saturated fat), Cholesterol 5mg cholesterol, Sodium 828mg sodium, Carbohydrate 40g carbohydrate (0 sugars, Fiber 11g fiber), Protein 12g protein. Diabetic Exchanges
BEAN AND RICE TACOS
This was our dinner the other night. A personal concoction that my kids loved and told me I should post it on Zaar. So here it is! MMM...
Provided by LizAnn
Categories Mexican
Time 40m
Yield 15-20 taco's, 15-20 serving(s)
Number Of Ingredients 9
Steps:
- In a large skillet, sautè the veggies in 2-3 Tbs of cooking oil. I used grapeseed oil.
- Add remaining ingredients except for the tortillas. Bring to boil and reduce heat to simmer. Simmer uncovered for 20 minutes or until no longer runny.
- Meanwhile fry your tortillas in oil until soft. Fold and lightly sprinkle with salt.
- Place about 1/4 cup of bean mixture and top with your choice of toppings: shredded cabbage, cheese, avocado, cilantro, sour cream, etc.
BLACK BEAN AND RICE OPEN-FACED TACOS
A quick and easy family recipe that uses pantry staples. Let the kids choose their own toppings to make this recipe more fun.
Provided by Uncle Ben's
Categories UNCLE BEN'S®
Time 20m
Yield 6
Number Of Ingredients 9
Steps:
- Turn a 12-cup muffin tin upside down. Nestle 6 corn tortillas in the spaces between the cups to form 'bowls.' Bake in a preheated oven at 375 degrees F (190 degrees C) until warm and beginning to brown, 10 to 15 minutes. Transfer to a wire rack to cool.
- Cook UNCLE BEN'S® READY RICE® Spanish Style according to directions on the package. While the rice is still warm, transfer to a large bowl and mix in black beans, corn, tomatoes, and 2 tablespoons cheddar cheese.
- Fill the shells with the rice and bean mixture, then top evenly with remaining cheddar cheese. Add toppings like avocado, cilantro, or olives.
Nutrition Facts : Calories 279.7 calories, Carbohydrate 44 g, Cholesterol 4.9 mg, Fat 9.4 g, Fiber 7.4 g, Protein 8.2 g, SaturatedFat 2 g, Sodium 374.2 mg, Sugar 1.1 g
BLACK BEAN AND RICE OPEN-FACED TACOS
A quick and easy family recipe that uses pantry staples. Let the kids choose their own toppings to make this recipe more fun.
Provided by Uncle Ben's
Categories UNCLE BEN'S®
Time 20m
Yield 6
Number Of Ingredients 9
Steps:
- Turn a 12-cup muffin tin upside down. Nestle 6 corn tortillas in the spaces between the cups to form 'bowls.' Bake in a preheated oven at 375 degrees F (190 degrees C) until warm and beginning to brown, 10 to 15 minutes. Transfer to a wire rack to cool.
- Cook UNCLE BEN'S® READY RICE® Spanish Style according to directions on the package. While the rice is still warm, transfer to a large bowl and mix in black beans, corn, tomatoes, and 2 tablespoons cheddar cheese.
- Fill the shells with the rice and bean mixture, then top evenly with remaining cheddar cheese. Add toppings like avocado, cilantro, or olives.
Nutrition Facts : Calories 279.7 calories, Carbohydrate 44 g, Cholesterol 4.9 mg, Fat 9.4 g, Fiber 7.4 g, Protein 8.2 g, SaturatedFat 2 g, Sodium 374.2 mg, Sugar 1.1 g
SOFT BLACK BEAN TACOS WITH SALSA AND CABBAGE
Canned black beans and lots of cabbage combine in a quick, utterly satisfying one-dish taco dinner. They can be served open-faced or folded over
Provided by Martha Rose Shulman
Categories dinner, easy, quick, main course
Time 20m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Heat the oil in a large, heavy skillet over medium-high heat and add the chili powder and ground cumin. Allow the spices to sizzle for about half a minute, until very fragrant, and stir in the black beans and 1/2 cup water. Cook, stirring and mashing the beans with the back of your spoon, for 5 to 10 minutes, until thick and fragrant. Be careful that you don't let the beans dry out too much. If they do, add a little more water. Remove from the heat.
- Heat the tortillas, two or three at a time, in a dry skillet over medium-high heat, or in a microwave. Top with the black beans, salsa, cheese and cabbage. Fold the filled tortillas over if desired and serve. Alternatively, one at a time, place a tortilla on a plate, top with the beans and cheese and heat through for 30 seconds to a minute in a microwave. Then top with salsa and a generous handful of cabbage, and serve.
Nutrition Facts : @context http, Calories 430, UnsaturatedFat 6 grams, Carbohydrate 65 grams, Fat 11 grams, Fiber 21 grams, Protein 21 grams, SaturatedFat 4 grams, Sodium 970 milligrams, Sugar 5 grams, TransFat 0 grams
BLACK BEAN AND RICE ENCHILADAS
I love Mexican food, but I'm always looking for ways to make it more healthy. I "renovated" a dish that I have enjoyed in restaurants to suit my taste and lifestyle. -Christie Ladd, Mechanicsburg, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 8 servings.
Number Of Ingredients 16
Steps:
- Preheat oven to 350°. In a large nonstick skillet, heat oil over medium heat. Add green pepper, onion and garlic; saute until tender. Add next 6 ingredients; bring to a boil. Reduce heat; simmer, uncovered, until heated through. Add rice; cook 5 minutes longer., Spoon a rounded 1/2 cup of rice mixture down center of each tortilla. Fold sides over filling and roll up. Place seam side down in a 13x9-in. baking dish coated with cooking spray. Spoon remaining rice mixture along sides of dish. Top tortillas with salsa. Bake, covered, for 25 minutes. Uncover; sprinkle with cheese. Bake until cheese is melted, 2-3 minutes longer. Sprinkle with cilantro and, if desired, onions and jalapenos.
Nutrition Facts : Calories 279 calories, Fat 8g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 807mg sodium, Carbohydrate 39g carbohydrate (4g sugars, Fiber 5g fiber), Protein 11g protein. Diabetic Exchanges
Tips:
- Use a variety of beans. Black beans are a classic choice for tacos, but you can also use pinto beans, kidney beans, or even lentils.
- Don't overcook the beans. Beans should be cooked until they are tender but still hold their shape.
- Use flavorful rice. You can use plain white rice, brown rice, or even cilantro lime rice.
- Add your favorite toppings. Salsa, guacamole, sour cream, and cheese are all popular toppings for tacos.
- Get creative with your tacos. You can make tacos with any type of filling, not just beans and rice.
Conclusion:
Black bean and rice tacos are a delicious and easy meal that can be enjoyed by people of all ages. They are a great way to use up leftover beans and rice, and they can be customized to suit your own taste. Whether you like them simple or loaded with toppings, black bean and rice tacos are a surefire hit.
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